Creamy Pesto Pasta

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

1/2 lb Ditalini pasta (or another shape of your choice)

2 tbsp olive oil

6 cloves garlic cloves (minced)

1 pinch red pepper flakes

1 cup heavy cream

1 Jar pesto (190 grams)

1/2 cup sun dried tomatoes (finely chopped)

1/4 cup parmigiano (grated)

1 ball burrata

Instructions

Cook ditalini pasta according to the directions on the box. Strain and set aside making sure to reserve pasta water for later.

Meanwhile, add olive oil, garlic and red pepper flakes to a large sauce pan and cook over medium heat until the garlic is fragrant and tender.

Stir in the heavy cream, pesto, sun dried tomatoes, and a pinch of salt turn the heat down to medium low. Let the sauce simmer and thicken for 5-10 minutes until slightly reduced.

Stir in the cooked ditalini pasta and add the parmigiano.

Season with salt and pepper to taste.

Top with burrata, olive oil, and red pepper flakes before serving.